Brussels Sprout And Butternut Squash Lasagna Vegetarian Recipe
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This autumn vegetarian lasagna is filled with ricotta and mozzarella cheeses, roasted butternut squash, and Brussels sprouts!
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It’s a unique take on lasagna that would be perfect for a vegetarian Thanksgiving or Christmas dinner.
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INGREDIENTS
- Brussels sprouts
- Diced butternut squash
- Butter
- Shallot
- Fresh sage leaves
- Egg
- Ricotta cheese
- Parmesan cheese
- Freshly grated nutmeg
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INSTRUCTIONS
Preheat oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large rimed baking sheet. Drizzle with extra virgin olive oil and toss to coat.
1:
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Melt butter in a saute pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine.
2:
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In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg.
3:
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Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta.
4:
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